Slow Cooker BBQ Pulled Pork

Fall-apart tender pork shoulder slow-cooked with a smoky dry rub and tangy BBQ sauce. Effortless to make and perfect for feeding a crowd with minimal effort.

Slow Cooker BBQ Pulled Pork

By Chef B. Boukim

Prep: 15 min · Cook: 8 hr · Total: 8 hr 15 min · Serves 8

Ingredients

  • 4 lbs Pork shoulder (butt), trimmed
  • 2 tbsp Brown sugar
  • 1 tbsp Smoked paprika
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tsp Ground cumin
  • 1 tbsp Sea salt
  • 1 tsp Black pepper
  • 1.5 cups BBQ sauce
  • 1/4 cup Apple cider vinegar
  • 8 Hamburger buns
  • 2 cups Coleslaw (optional)

Instructions

  1. Mix the brown sugar, paprika, garlic powder, onion powder, cumin, salt, and pepper in a small bowl.
  2. Rub the spice mixture all over the pork shoulder, massaging it into every surface.
  3. Place the pork in the slow cooker. Pour the apple cider vinegar around the base.
  4. Cook on low for 8 hours until the pork is fall-apart tender and shreds easily with two forks.
  5. Remove the pork to a cutting board. Shred with two forks, discarding any large fat pieces.
  6. Return the shredded pork to the slow cooker. Stir in the BBQ sauce and let it warm through for 10 minutes.
  7. Serve on hamburger buns topped with coleslaw if desired.